The crunch of the praline crust and the tenderness of our hand-trimmed pork tenderloin create a treat for the senses. The country mustard dipping sauce (served on the side) adds some zest and our goes great with our roasted potato medley. Add a veggie or salad and dinner's done in 30 minutes. Gluten-free.
Thaw pork completely. Keep fries frozen for best results. Read directions through before starting.
Preheat oven to 400F. Set aside salsa bag. Place contents of pork bag into a pan with sides that has been either heavily sprayed with cooking spray or has been lined with foil and sprayed (for easier clean up). Bake pork for 10 mins and then flip. Cook for an additional 10-15 mins until temperature reaches 155F. Let pork rest for 5 minutes. Slice diagonally into ¼” slices. Garnish with the chilled tropical salsa & sprigs of cilantro if you have them.
Pork can also be done on a gas grill over med-high 350F heat. Cook approx. 10 mins on each side until 155F. Follow above directions.
Sweet Potato Fries: Place fries on a greased baking sheet in a single layer (400F) oven. Bake 20-24 minutes. For crispier fries, increase heat to 450F for a few minutes at the end.
Ingredients: pork, olive oil, brown sugar, cinnamon, cumin, salt, pepper.
Tropical salsa: tomatoes, mango, peaches, (may contain pineapple or oranges), green pepper, lime juice, chilies, assorted peppers, onion.
